Greek Chopped Salad
 
Prep time
Cook time
Total time
 
My version of a Greek chopped salad with an easy Greek vinaigrette. This makes enough dressing for about 4 servings, amounts for the salad fixings are totally up to you. The dressing improves as it sits, it is even better the next day if you can make it ahead.
Author:
Recipe type: Salads
Serves: 4 servings
Ingredients
  • Dressing:
  • ¼ c red wine vinegar
  • ½ c olive oil
  • 2 t Dijon mustard
  • 1 ½ t Greek oregano
  • 2 t garlic, grated
  • Kosher salt
  • Pepper
  • Juice of one lemon
  • Salad:
  • Chicken breasts, one per person
  • Greek seasoning, such as Penzey’s
  • Romaine, chopped
  • Cucumber, diced
  • Red onion, diced
  • Cherry tomato, halved
  • Yellow bell pepper, diced
  • Pepperoncini, thinly sliced
  • Feta cheese
Instructions
  1. Whisk together all the dressing ingredients until emulsified.
  2. Pound chicken with a meat mallet until an even thickness. Season well with Penzey’s Greek seasoning on both sides. Heat a grill pan (or a saute pan with a little olive oil) over medium heat and cook for approximately 4 minutes per side until chicken reaches 165 with an instant read thermometer. Allow chicken to rest for about 5 minutes and then chop into bite sized pieces.
  3. Add romaine to a large bowl and toss with a little bit of the dressing to coat the leaves. Add cucumber, onion, tomato, bell pepper, pepperoncini, feta and chicken. Toss with a little more dressing.
  4. Enjoy.
Recipe by Gravel & Dine at https://gravelanddine.com/greek-chopped-salad/